Pressure Cooker Risotto
With Spring Peas and Mint
I am pleasantly surprised at how much I’m loving pressure cooker risotto. Gone are the days of ‘keep it moving’ and “one ladle at a time.’ Every time I cook risotto in my Instant Pot, it is perfect. So unless you need to be “authentic” in your preparation, I highly recommend giving it a try.
I’ve been putting off getting a mortar and pestle for years. But what a great tool for making pastes and grinding fresh spices! I can foresee myself finding as many excuses to use it as possible. It really does help take your ingredients to the next level of amazing.
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- 2 cups mint leaves - roughly chopped
- 1 tsp. sea salt
- 1 Tbsp. olive oil
- 4 Tbsp. unsalted butter - chopped
- 1 yellow onion - finely chopped
- 2 garlic cloves - minced
- ½ cup dry white wine
- 1½ cups arborio rice
- 4 cups chicken stock
- ½ cup Parmesan - finely grated
- 2 cups fresh or frozen peas - thawed
- 8 oz. sugar snap peas - trimmed, blanched and halved
- sea salt and cracked black pepper
- crème fraîche - to serve
- With a mortar and pestle, pound the mint and salt into a rough paste. Add the oil, stir to combine and set aside.
- Using sauté setting - melt butter, then add the onion and cook for 4 to 5 minutes or until softened, stirring frequently. Add garlic and cook for about 30 seconds. Then add the rice and cook, stirring, for 1 to 2 minutes. Add the wine and cook for 2 minutes, until evaporated. Pour in the stock and mix well, close the lid and vent, switch setting to manual for 4 minutes.
- Once cook time is complete, quick-release pressure, then open lid. Turn off power to avoid overcooking. Add Parmesan and mix, then add mint paste and frozen peas and mix well. Season with salt and pepper to taste.
- Ladle into bowl and top with halved peas and crème fraîche.